Your kids will love making these easy, super moist oat flour pancakes rich in protein, healthy fats, and fibre. Ready for some fun?
Last week, I had the pleasure of hosting a kids’ cooking workshop where we whipped up these oat flour pancakes.
The sheer delight on their faces as they savoured their own creations was genuinely heartwarming. And the joy from the process of making their own pancakes was even more rewarding.
I thought, why not share the recipe here so everyone can enjoy them, too?
WHY ARE THESE OAT FLOUR PANCAKES GOOD FOR YOU?
Crafted with wholesome, nourishing ingredients, these easy oat flour pancakes are rich in protein, healthy fats, and fibre. They make a nutritious addition to your snack or dessert repertoire, supporting a balanced diet.
INGREDIENTS FOR OAT FLOUR PANCAKES
- Oat flour (buy or make at home)
- Baking powder (aluminium-free)
- Salt
- Firm yoghurt (full-fat)
- Maple syrup
- Olive oil (virgin or extra virgin)
- Eggs (preferably free range)
- Oat milk (unsweetened)
Add-ons for cute pancake stacks:
- Peanut butter
- Raspberries
- Blueberries
- Maple syrup
HOW TO MAKE OAT FLOUR PANCAKES?
These oat flour pancakes are easy to make. Once you have all the ingredients ready, the batter comes together in a snap.
Take the eggs out of the fridge to come to room temperature. Measure the amount of firm yoghurt needed and leave it outside the fridge.
Combine the dry ingredients
In one bowl, combine dry ingredients and mix them thoroughly using a whisk to blend well.
Combine the wet ingredients
Combine the firm yoghurt, maple syrup, olive oil, and egg in a separate bowl. Whisk until the mixture is smooth.
Then, add the oat milk and whisk again until the mixture looks even and smooth.
Add dry to wet ingredients
Gradually blend the dry ingredients into the wet ones, whisking continuously until all the flour is combined and the batter is thick and with no lumps.
Bake the mini pancakes
Heat a nonstick pan over medium heat. Use a teaspoon to add the batter onto the pan, using another spoon to help scrape it off if needed.
Cook each pancake on each side for about a minute until golden brown.
Ensure the temperature is not too high to prevent the pancakes from drying out.
Make pancake stacks
To make them truly special, stack them one on top of the other with a thin layer of peanut butter and fruit of your choice on top. Pierce the pancake stack through the middle to make them stand proud and tall.
HOW TO SERVE THESE OAT FLOUR PANCAKES?
These fluffy oat flour pancakes are equally good, both warm and cold. I find them incredibly delicious when served with peanut butter and raspberries.
Feel free to pair them with other plant butters, different fruit jams (store-bought or homemade), or simply fresh fruit and a drizzle of maple syrup.
FREQUENTLY ASKED QUESTIONS
HOW LONG CAN I KEEP THE PREPARED BATTER IN THE FRIDGE?
The good news is that you can prepare the batter for these simple oat flour pancakes and store it in the fridge until ready to use. You can store it in an airtight container inside the fridge for up to 3 days, but 1-2 days would be ideal for best results.
CAN I FREEZE THESE OAT FLOUR PANCAKES?
These oat flour pancakes are freezer-friendly! Place them in an airtight container, separated by a layer of baking paper, label, and freeze for 2-3 months.
Once ready to use them, remove them from your freezer and toast for 2-3 minutes until defrosted and fluffy and moist again.
MORE SWEET TREATS
Light Blueberry Coconut Cheesecake
